Ingredients
- 400g pkt baby beetroot
- 240g pkts baby spinach & rocket
- 1 red onion, thinly sliced
- 1/2 cup pecans or walnuts, toasted, chopped
- 2 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon white wine vinegar
- 2 teaspoons cumin seeds, toasted, lightly crushed
- 1 teaspoon wholegrain mustard
- 100g marinated feta, crumbled
Directions
Step 1
Heat a covered barbecue on medium. (Alternatively, preheat oven to 180C.) Wrap each beetroot in foil. Place in a small roasting dish. Roast in barbecue using indirect heat, or in oven, for 30 mins or until tender. Set aside for 15 mins to cool.
Step 2
Wearing gloves to avoid staining your hands, peel and cut into wedges.
Step 3
Combine spinach and rocket, onion, pecan and beetroot in a serving bowl.
Step 4
Place oil, orange juice, vinegar, cumin and mustard in a screw-top jar. Shake to combine. Season. Pour over salad. Toss to combine. Sprinkle with feta.
